Mohawk Valley 'Chuck

Recipe Ingredients

8 lbs	3632g / 128oz	Woodchuck - cut serving pieces
		Water - as needed
		Vinegar - as needed
1		Onion - chopped
1 teaspoon	5ml	Garlic salt
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Bacon drippings
2 cups	474ml	Boiling broth or stock
1 cup	110g / 3.9oz	Chopped celery
1		Onion - cut into rings
3		Whole cloves
1 teaspoon	5ml	Kitchen Bouquet

Recipe Instructions

Marinate the woodchuck in equal amounts of water and vinegar to cover, with the chopped onion and garlic salt, for 12 to 15 hours. Drain and reserve marinade. Dry meat. Dredge with seasoned flour and lightly brown in drippings in a heavy skillet. Parboil in marinade for 20 minutes; drain again. Cover meat with boiling broth or stock; add celery, onion rings, and cloves. Cover and simmer until tender, about 2 hours. Color with Kitchen Bouquet, and thicken with remaining seasoned flour.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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